Recipe: Hatch Chile Chicken Tortilla Soup

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Who doesn’t love a nice warm bowl of chicken tortilla soup? It’s
got crunch. It’s got cheese. It’s got heat. It’s got flavor - and plenty of it.
This recipe, from our friends over at
The
Gracious Gourmet
, is one of my favorite go-to meals in the winter. And
spring. Actually, I like this one year-round. I add a little avocado to my
garnish as well. The Hatch Chile Pesto, by the way, is a sofi-Award winner; it’s
good stuff.

INGREDIENTS

5 cups chicken broth

½ pound boneless skinless chicken breast (chopped in small
pieces)

1 (14 oz.) can petite diced tomatoes, with juice

½ jar Hatch Chile Pesto

Salt and black pepper to taste

1 cup finely shredded cheddar cheese for garnish

1-2 cups broke tortilla chips

½ cup sour cream for garnish (optional)

INSTRUCTIONS

Place first four ingredients in a three-quart saucepan.
Bring to a boil, then turn down to a simmer, cooking until chicken is done
(8-10 minutes). Adjust salt and pepper, if necessary. Spoon soup into deep
bowls and garnish with broken tortilla chips, shredded cheddar cheese and a
swirl of sour cream, if desired. Makes four servings.